Sweet Potato Gnudi with Sage Butter recipe
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Ingredients
- 2 sweet potatoes 2 egg yolks 1 cup ricotta cheese ¾ cup finely shredded Parmigiano-Reggiano cheese 1 teaspoon salt ¼ teaspoon ground black pepper ½ teaspoon ground nutmeg ½ cup all-purpose flour, or more as needed ½ cup semolina flour, or more as needed ½ cup unsalted butter 10 whole fresh sage leaves 1 tablespoon chopped fresh sage leaves 2 tablespoons shredded Parmigiano-Reggiano cheese, or to taste
Nutrition Info
- 272.9 caloriescarbohydrate: 27.2 gcholesterol: 88 mgfat: 15.3 gfiber: 2.9 gprotein: 7.2 gsaturatedFat: 9.3 gservingSize: -sodium: 481.9 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Gnudi with Sage Butter
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Roast sweet potatoes in the preheated oven until tender, about 1 hour, set aside until cool enough to handle.
Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to.
Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.
Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.
Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes, remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.